Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large onion, chopped, 2 cloves garlic, minced
- Add the peeled and chopped carrots to the pot, along with the grated fresh ginger and ground cumin. Stir everything together to coat the carrots evenly with the aromatics and spices.1 pound carrots, peeled and chopped, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon ground cumin
- Pour in the vegetable broth, ensuring the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the carrots are very tender when pierced with a fork.4 cups vegetable broth (or chicken broth for non-vegetarian), 1 pound carrots, peeled and chopped
- Once the carrots are tender, carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy. If using a regular blender, be sure to vent the lid to allow steam to escape and prevent pressure buildup.
- Return the puréed soup to the pot. Season generously with salt and freshly ground black pepper to taste. If you desire a richer, creamier soup, stir in the heavy cream or coconut milk at this stage and heat gently until warmed through, but do not boil.Salt and freshly ground black pepper to taste, 1/4 cup heavy cream or coconut milk (optional, for added richness)
- Ladle the hot Carrot Soup Recipe into bowls. Garnish with fresh chopped parsley or chives for a burst of freshness and color.Fresh parsley or chives, for garnish
Notes
Leftover soup can be stored in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave.
